www.seriouseats... We all know that a thermometer is the best way to tell when your meat is done. But how do we know where to stick it? Here's our trick.
nice, though the reverse way might be better----take readings as you go *in*, not out. that way, no chance of air interference due the meat being perforated.
Not a dumb question at all. I’m trying to settle an argument with my mother-in-law over this. I think it’s implied that Kenji thinks you should take the meat off the heating source here; it’s just a question of whether that is done to get a more accurate temperature or just something more practical, like not burning your hand. 🤷🏻♂️
im new to cooking meats, so i could be wrong, but istn medium rare 135 F not 125 F? or am i supposed to remove the thermometer at 125 and let it cook until it reaches 135? thank you
New to all of this. What specific part of the probe measures tempurature. Is it only the very tip? only the area that forms the point? the entire rod? Thanks
I have read to remove the meat from the pan youre cooking in,in order to get the right temperature of the meat. Yet I see so many that take the temperature of the meat in the pan!!! I think removing the meat from the pan is the correct way.
You forgot to mention that you need a good thermometer that reads the temperature FAST and accurate. Such as the one you used in the video - which is not for sale where i live. :(
When you do this,don't you poke two holes in the meat ? The meat juices will this run out of the meat If so, how do you recommend you bring those lost juices back into the meat ? (I don't have a syringe)
How quickly should the thermometer reach the desired temperature to consider the meat properly cooked? In other words, if I’m cooking to 165 degrees is it safe if the thermometer takes 30-40 seconds to read the desired temp as opposed to 5-10 seconds? TLTR: does it matter how long it takes the device to read to right temp?
It shouldn't matter. If you see the temperature increasing slowly like that, it probably just means the meats temperature truly is rising slowly while the thermometer just happens to be in there. As long as it hits the degree that is all that matters.
Unless you are poking something in a casing like a sausage, its not going to lose any moisture since there are already nooks and crevices in the muscle fibers (steak, chicken breast etc.) poking it is not gonna make a noticable difference
why no stop when the thermometer hits something harder than meat, or the temperature suddenly drops which should be the cavity. All the way through seems like a dramatization of a simple procedure.
He was referring to the center of meat from top to bottom. You would go to the thickest part, and insert probe as described until you find the center of the meat thickness. not from end to end, side to side.
Yo, if you don't know the center of anything is you shouldn't be cooking at all, like not even cereal. Especially if you don't know how to use a thermometer, if you don't know how to do either those things, you need to probably press legal charges against your mom for either dropping you on your head or drinking or doing too many drugs when she was pregnant
Coulda made this video 10+ minutes but you made it under 2 instead. That's what got my view and sub.
I really enjoy the videos...can you do one about sharpening knifes. Thanks!
nice, though the reverse way might be better----take readings as you go *in*, not out. that way, no chance of air interference due the meat being perforated.
this is probably a dumb question but can i do this while the meat is on the stove cooking or would i need to remove it from the stove first?
Not a dumb question at all.
I’m trying to settle an argument with my mother-in-law over this.
I think it’s implied that Kenji thinks you should take the meat off the heating source here; it’s just a question of whether that is done to get a more accurate temperature or just something more practical, like not burning your hand. 🤷🏻♂️
im new to cooking meats, so i could be wrong, but istn medium rare 135 F not 125 F? or am i supposed to remove the thermometer at 125 and let it cook until it reaches 135? thank you
Thank you for posting this informative video. Appreciate it!
Love your videos Kenji! Always something new to learn.
New to all of this. What specific part of the probe measures tempurature. Is it only the very tip? only the area that forms the point? the entire rod? Thanks
My same question im looking for!
The tip!
I have read to remove the meat from the pan youre cooking in,in order to get the right temperature of the meat. Yet I see so many that take the temperature of the meat in the pan!!! I think removing the meat from the pan is the correct way.
You forgot to mention that you need a good thermometer that reads the temperature FAST and accurate. Such as the one you used in the video - which is not for sale where i live. :(
But would the reading not be off then? You put a hole through the meat so air still escapes?
Great tip! Even for an experienced home cook!
Glad to see you’re using the best thermometer!!
Thanks man. Great video.
Do you take the meat off the grill or can you keep the meat on it?
Thanks for simplifying the process
Very clever and makes perfect sense!
Good information .
Did you mean "highest point" instead of "lowest point" at 0:49?
nice short and to the point
Thanks! Great tip!
Thank you very much
Great video! Can I suggest to lower the background music volume.
Good Product
I can never get mine to be even close to accurate. I’ve tried like 3 different thermometers including the Thermapen MK 4
Lol what? If the readings aren’t accurate then calibrate the thermometer
Hey don't knock my mama and our forefathers. When your battery goes out and you don't have a replacement shake a leg with a turkey. 😅
I really enjoy the video n i saw how to use thermometers
The right way ought to be to start it off in celsius! :P
haha.
When you do this,don't you poke two holes in the meat ?
The meat juices will this run out of the meat
If so, how do you recommend you bring those lost juices back into the meat ? (I don't have a syringe)
You know nothing about cooking hahahahahah
@@AB-mh8hemaybe help instead of laugh mr. cook?😂😂
How quickly should the thermometer reach the desired temperature to consider the meat properly cooked? In other words, if I’m cooking to 165 degrees is it safe if the thermometer takes 30-40 seconds to read the desired temp as opposed to 5-10 seconds?
TLTR: does it matter how long it takes the device to read to right temp?
It shouldn't matter. If you see the temperature increasing slowly like that, it probably just means the meats temperature truly is rising slowly while the thermometer just happens to be in there. As long as it hits the degree that is all that matters.
Why do some people say medium rare is 135 and some people say it is 125???
Every time I use mine on the grill it always reads higher.
When I use it, I always think that the meat loses a lot of juice where the probe is inserted. Any advice?
Unless you are poking something in a casing like a sausage, its not going to lose any moisture since there are already nooks and crevices in the muscle fibers (steak, chicken breast etc.) poking it is not gonna make a noticable difference
Yeah, medium rare is 140-145 degrees
What how do I check on very thin sliced chicken ☹️
then you aint gotta worry about eating it uncooked. It's thin.
Was always confused about these. Is it taking the temp just from the end of the probe?
why no stop when the thermometer hits something harder than meat, or the temperature suddenly drops which should be the cavity. All the way through seems like a dramatization of a simple procedure.
You said center of meat but shouldn't you insert at thickest park that may not be the center
He was referring to the center of meat from top to bottom. You would go to the thickest part, and insert probe as described until you find the center of the meat thickness. not from end to end, side to side.
Not so good for roasts. You’d need a extra long probe.
Why does my thermometer say lo
My thermometer like yours
never worked.
So ive been doing wrong all along
just ordered a thermometer
Me too. :)
If you stab meat with a thermometer, won’t you kill it because it will release all its juices?
instructions were not clear, got it stuck in my urethra
Music is TWICE AS LOUD as his talking ????????????????????????????????????????
poke a hole spill the juice.. gj
Thats not true
Now I am going to eat meat wrapped in a plastic and cooked in a plastic and covered with more plastic?
I see no plastic on that meat...but, you do you.
Yo, if you don't know the center of anything is you shouldn't be cooking at all, like not even cereal. Especially if you don't know how to use a thermometer, if you don't know how to do either those things, you need to probably press legal charges against your mom for either dropping you on your head or drinking or doing too many drugs when she was pregnant
this is probably a dumb question but can i do this while the meat is on the stove cooking or would i need to remove it from the stove first?
if theirs hand room you can but be responsible when doing it.
or you can slide out pan mid way with glove and measure it with other hand.